Comments

I have said before I don't use the daisy wheel at all. But several on forums do like you and only use the daisy wheel. Why use two when one will do.............. It seems you have to be double bright to tune in two over just one setting.

its too bad the bbq guru went to electronics, fans, interfaces etc. they used to make a simple plate that sat on top that used a spring similar to the thermastat in your car that regulated the temps. i still use one, bottom vent open, plate on top, 250 grate all day

I was cooking stuffed thighs, indirect. Bottom open. I've been struggling settling a temp and last night was a breeze. Stayed within 15 degrees for the whole cook. Might try dw open and control with bottom on burgers tonight.

@henapple. Try it without the the daisy wheel at all. That is how I do it. If I was starting over I would do like @Skiddymarker and control with the daisy wheel for the reasons he named. To old to learn new tricks.

I've had my LBGE less than a year and, trying to follow the instructions, I have always messed with both the top and bottom vents. I have actually gotten pretty good at it, but the consensus here seems to be to set one opening and forget it, and only adjust the other one.

So, for today's cook, I am going to try doing all my adjustments at the daisy wheel. Should the bottom vent be wide open, or something less? I'm doing a Boston butt for several hours.

I have no problem controlling all my cooks, except "low and slows" with my bottom vent wide open and controlling with only the big sliding part the of the top vent. ie: the actual daisy wheel stays closed(small holes). For low and slows i use the fan on my digiQ on the lower vent with the top vent completely closed. This works for me, and it has got to be an automatic operation. Set things up and walk away-- come back in 45 minutes -- check the readyness of the meat and take it off to rest!!

I have a perminently mounted fan that forces the smoke off my cooking porch when necessary and it has no effect on the "open" lower vent while cooking. But this fan will make the lighting of the lump much quicker.

Ratcheer, just close the screen down low and do the rest with the daisy wheel. I do this a lot on my XL. I get good control between 275 and 450 with the daisy wheel only. Getting below 250 definitely requires reducing flow through the lower vent.

While it is easy to think of the BGE as a chimney, I'm convinced that there is some diffusion of air through either the top or the bottom if you leave it open. That means (I think) that you could entirely close the lower vent and leave the daisy wheel fairly open and get enough air to maintain low temps - I just haven't tried that.

With my bottom vent wide open -- and my top vent totally closed, my egg will level off right at 300 degree dome temperature. This is a function of all my egg's air leaks. When i first installed my Rutland gasket this temperature reading was 275 degrees. My Rutland has a damaged area right under the hinged area about five inches long. I think it's all about getting aquainted with each person's egg. There are many ways to control it..

I agree with all about either vent controlling temp, but what about controlling humidity? My guess (no empirical evidence to support it!) is that a nearly closed daisy wheel would allow the egg to retain more moisture, which is desirable on low and slows, and not so desirable for roasts (chicken, leg of lamb, etc). So on roasts I try to leave the DW mostly open and control temps with the slider, and the reverse for ribs, butts, briskets, etc.

I willing to be proven completely wrong about this. Engineers of the forum, I await your comments!

I don't think once the egg is stabilized that there is much humidity inside. If you use a water pan, the water boils off as soon as it reaches 212 degrees F . And the major advantage of the water is that it helps to maintain temperature -- by it's mass.

I agree with all about either vent controlling temp, but what about controlling humidity? My guess (no empirical evidence to support it!) is that a nearly closed daisy wheel would allow the egg to retain more moisture, which is desirable on low and slows, and not so desirable for roasts (chicken, leg of lamb, etc). So on roasts I try to leave the DW mostly open and control temps with the slider, and the reverse for ribs, butts, briskets, etc.

I willing to be proven completely wrong about this. Engineers of the forum, I await your comments!

And moisture is evaporating off the food. I have a hygrometer in the shop. I'll check the relative humidity next time I cook something and see if we can resolve this mystery with some motherflippin' science.

______________________________________________This is my signature line just so you're not confused.Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.New Orleans, LA - we know how to eat